Italian for “little ears” this unique pasta shape is perfect for scooping up delicious sauce.
Orecchiette is one of a kind. Sure, there are similar pastas but there is not one quite like this one. When my local grocery stores stopped selling it, I resorted to making my own from scratch.
The most beautiful thing is how minimalistic this recipe is. With very few ingredients and utensils, you can create a beautiful pasta.
Here’s the recipe:
Homemade Orecchiette (from scratch!)
- 2 c flour (plus more for kneading and preparing the pasta)
- 1 tsp salt
- 1-1.5 c water (added little by little)
To make the orecchiette pasta dough: Combine the flour and salt in a small bowl.
Pour it onto your workspace and create a little mound.
Using a small cup or your hands, create a little well.
Slowly pour half a cup of water into the well.
Gently incorporate the water and the flour.
Using one hand to mix and the other hand to pour the water, add enough water until the dough is moist but not sticky.
Continue kneading for 10 minutes and roll the dough in a ball.
Flatten the ball to make a disc shape and wrap the dough in plastic wrap.
Allow the dough to rest for 30 minutes.
Then start making the orecchiette.
HOW TO Shape the Orecchiette:
Take a golf ball size piece of dough and roll it into a long piece (like a snake) about 1/4 to 1/2 inch thick.
Cut 1/4 inch pieces from the roll and then roll them into small balls.
Using the dull side of a butter knife, press it into the ball of dough and roll it towards you until you reach the end of the piece.
The dough should be stuck to your knife now.
Pick up your knife and gently roll the dough away from the knife and both sides to form a “little ear.”
Place the “little ear” on a floured piece of parchment paper and continue making the rest of the orecchiette.
Sift the excess flour from the pasta.
Boil your pasta and eat immediately or place on a baking sheet and freeze for 2 hours. Then transfer the orecchiette to a ziplock bag and freeze.